Ingredients
2 packages (8-1/2 ounces each) cornbread/muffin mix2 large eggs, beaten2/3 cup 2% milk1 can (4 ounces) chopped green chiles2 cans (15 ounces each) black beans, rinsed and drained2 cups frozen corn, thawed1 can (14-1/2 ounces) diced tomatoes, drained1 medium green pepper, chopped1/2 cup chopped red onion3 cups shredded sharp cheddar cheese, divided1/3 cup water1/3 cup cider vinegar1/3 cup canola oil1 envelope taco seasoning
Preparation
In a large bowl, combine the cornbread mix, eggs, milk and chiles until blended. Pour into a greased 13x9-in. baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a large bowl, combine the beans, corn, tomatoes, green pepper, onion and 2 cups cheese. In a small bowl, whisk the water, vinegar, oil and taco seasoning. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours.
Cut cornbread into 1-in. cubes. In a large serving bowl, layer the cornbread, bean mixture and remaining cheese. Serve immediately.
